If you’ve been craving teriyaki but want to keep your low-carb lifestyle on track, this Sticky Keto Teriyaki Chicken is your perfect solution. This flavorful low-carb delight delivers all the sweet-savory goodness of classic teriyaki chicken—without the carb overload. Glossy, sticky, and bursting with umami, this dish fits seamlessly into your keto macros.
Why does this keto teriyaki chicken recipe work so well? Traditional teriyaki is often loaded with sugar, but our version swaps that out for keto-friendly sweeteners like monk fruit and erythritol. This means you enjoy the authentic sweet finish without any blood sugar spikes or guilt. Plus, the rich fats from tender chicken thighs and toasted sesame oil provide satisfying depth and keep hunger at bay.
Versatility is another win here: serve it over cauliflower rice, wrap it in crisp lettuce leaves, or simply enjoy it straight from the bowl. Bonus points? This dish tastes even better the next day, making meal prep a breeze.
Key Ingredients and Keto Benefits
Let’s dive into the key ingredients and their keto benefits. Juicy chicken thighs soak up every bit of the sticky sauce and bring more fat for keto satisfaction compared to breasts. Coconut aminos replace soy sauce with lower sodium and a touch of natural sweetness, enhancing the umami profile. Fresh ginger and garlic add bold flavor without adding carbs. Xanthan gum helps thicken the sauce perfectly without using flour or cornstarch. And toasted sesame oil rounds out the dish with its signature nutty warmth.
Perfect Texture, Flavor, and Tips
Compared to the original, this keto teriyaki chicken holds its own with a perfectly sticky, sweet-savory coating. The sauce clings beautifully thanks to xanthan gum and careful pan-searing. Plus, there are no sugar crashes or unwanted cravings afterward — just a meal that feels indulgent but stays keto-friendly. Serve it to friends, and they won’t even guess it’s low carb unless you spill the secret.
To get the best results: sear the chicken thighs first to develop crispy, flavorful edges; avoid overcrowding the pan to prevent steaming; and taste as you go to adjust sweetness since keto sweeteners can vary. For a touch of restaurant flair, garnish with sesame seeds and sliced green onions.
Meal Prep & When to Enjoy
This meal is also ideal for keto meal prep. Make a double batch and portion it with cauliflower rice or sautéed greens for quick, tasty lunches. It stores well in an airtight container in the fridge for up to 4 days, with the sauce maintaining its luscious texture. When reheating, gently warm it in a skillet with a splash of water or broth to keep the sauce silky—microwave works too if you go low and slow.
When to enjoy this sticky keto teriyaki chicken? It’s perfect for busy weeknights when you want flavorful dinner fast, meal prep Sundays to mix up the routine, or impressing friends skeptical about keto. Add a side of sautéed bok choy or sesame cucumber salad for a complete takeout-style experience—no delivery app required.
Sticky Keto Teriyaki Chicken
Equipment
- Large skillet or sauté pan
- Mixing bowl
- Whisk
- Tongs
- Cutting board
- Chef’s knife
- measuring cups and spoons
Ingredients
For the chicken
- 2 pounds boneless skinless chicken thighs patted dry and cut into large bite-size pieces
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons avocado oil or light olive oil, for searing
For the keto teriyaki sauce
- 1/2 cup coconut aminos
- 1/4 cup granulated monk fruit erythritol sweetener
- 1/4 cup water
- 2 tablespoons rice vinegar unsweetened
- 2 tablespoons toasted sesame oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger finely grated
- 1 teaspoon sesame seeds optional, stirred into the sauce for texture
- 1/4 teaspoon red pepper flakes optional, for gentle heat
For thickening
- 1/2 teaspoon xanthan gum sprinkled in slowly
For garnish (optional but recommended)
- 2 tablespoons green onions thinly sliced
- 1 teaspoon sesame seeds for sprinkling on top
Instructions
- Add the chicken thigh pieces to a bowl and season with the sea salt and black pepper, tossing to coat evenly.
- In a separate bowl whisk together the coconut aminos, granulated monk fruit erythritol sweetener, water, rice vinegar, toasted sesame oil, minced garlic, grated ginger, sesame seeds, and red pepper flakes until the sweetener is mostly dissolved, then set the sauce mixture aside.
- Heat the avocado oil in a large skillet over medium to medium high heat until shimmering.
- Add the seasoned chicken pieces to the hot skillet in a single layer without overcrowding and sear on one side until deeply golden and starting to crisp, then flip and continue cooking until the chicken is cooked through.
- Reduce the heat to medium low, pour the prepared teriyaki sauce into the skillet with the chicken, and stir to coat all of the pieces evenly.
- Let the sauce come to a gentle simmer, then very lightly and evenly sprinkle the xanthan gum over the surface while continuously stirring to prevent clumping.
- Continue to simmer the chicken in the sauce for a few minutes, stirring often, until the sauce thickens, turns glossy, and clings to the chicken in a sticky coating.
- Taste the sauce and adjust with a pinch of additional salt or a little more sweetener if desired, then remove the skillet from the heat.
- Transfer the sticky keto teriyaki chicken to plates or bowls, spooning extra sauce over the top, and garnish with sliced green onions and sesame seeds before serving.
- Serve the chicken hot over cauliflower rice, in lettuce wraps, or with your favorite low carb vegetables, and store any leftovers in an airtight container in the refrigerator.
Notes
Nutrition
